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This past spring, many customers came in looking for Sweet Peas, Snapdragons, Peas, Violas, Pansies, and Poppies - just to name a few. However, these are all cool season annuals that should be planted in the fall. Fall is the time to plant cool season annuals, while the soil is still warm and the winter rains will help get them established. These plants love the cool, rainy (hopefully) days and nights.
Below is a list of cool season ornamentals and vegetables:
Alcea rosea (Hollyhocks)
Antirrhinum majus (Snapdragon)
Calendula officinalis (Calendula)
Calendula (Pot Marigold)
Campanula medium (Canterbury Bells)
Centaurea cyanus (Bacherlor's Button)
Consolida ambigua (Larkspur)
Lathyrus odoratus (Sweet Pea)
Tropaeolum majus (Nasturtium)
Matthiola incana (Stock)
Myosotis sylvatica (Forget-Me-Not)
Nierembergia hippomanica (Cup Flower)
Nigella damascena (Love-In-A-Mist)
Papaver nudicaule (Iceland Poppy)
Papaver spp. (Poppy)
Primula spp. (Primrose)
Viola x Wittrockiana (Pansy)
Lettuce, Peas, Spinach, Kale, Arugula, Mustards, Broccoli, Cabbage, Cauliflower, Bok Choy, Brussel Sprouts, Potatoes, Onions, Leeks, Garlic, Chives, Beets, Turnips, Peas, Artichoke, Carrots and Fava beans.
By Shawna Anderson, ACCNP
Delicate as tissue paper and bright as a spring day, these dependable flowers will cheer up your fall, winter, and early spring garden.
- Hardy, albeit short-lived, perennial produces an abundance of large, silky flowers atop slender, hairy stems 12-18" high. For bedding, containers or border.
- Colors include pink, orange, yellow and white. For cut flowers, sear the cut end in a flame before placing in water.
- Sun or light shade, well-drained soil rich in organic matter and regular watering.
Dazzle your guests with one of our beautiful Thanksgiving centerpieces!
Call us today at (925) 284-4474 to reserve one of your own.
Harvest cabbage when the head is firm and has reached adequate size, depending on variety and growing conditions. Leaves should be crisp looking and firmly packed. Cabbage may be refrigerated, tightly wrapped, for about a week at the most.
Cabbage sliced or cooked, can be one of two things. Deliciously crisp with a mild pleasant flavor, or overcooked and horrible. Cabbage and other brassicas contain the chemical hydrogen sulphide, which is activated during cooking at the point the vegetable starts to soften. It eventually disappears, but during the in-between time, cabbage acquires its characteristic rank smell and flavor. So either cook cabbage briefly, or cook it long and slow, preferably with other ingredients so the flavor can mingle.
There are several types of cabbage. The varieties are savoy, spring greens, green, red, and white. Knowing how to cook them correctly is the goal. For green or white cabbages place the shredded leaves in a pan with a pat of butter and a couple of tablespoons water to prevent burning. Cover and cook over a medium heat until leaves are tender, occasionally shaking the pan or stirring. Red cabbage is cooked quite differently and is commonly sauteed in oil or butter and then braised in a low oven for up to 1 1/2 hours with apples, currants, onions, vinegar, sugar and spices.
Our adult winner, Liz Forth of Lafayette, was the only one to guess exactly 373!
The kid winner, Colin Madigan of Walnut Creek, guessed 374.
What was designated as the state fruit of Vermont in 1999?
Correct Answer: Apple
Prize Winner: winner has won a $10 Orchard Nursery gift certificate. Congratulations! Gift certificates are to be picked up within two weeks of winning. Winner must bring an ID to the nursery to claim the prize.
Prize must be picked up in person.
Employees are not eligible for this contest. Please stay tuned for another question next week!
Source: Sarah Henkin, CUESA's Market Chef
This recipe was demonstrated at the Food Wise Booth on June 23, 2009.
- 1 small or 1/2 medium white cabbage, thinly sliced
- 3 carrots, peeled and thinly sliced
- 1 bunch radishes, tops removed, thinly sliced
- 2 torpedo onions, thinly sliced
- 1 bulb fennel, core removed and thinly sliced
- 1 small bunch parsley, chopped
- 1 tablespoon cilantro (optional), chopped
- 2 tablespoons mayonnaise**, more or less to taste
- 1 teaspoon Dijon mustard, or more to taste
- Salt and freshly ground pepper, to taste
- 1 egg yolk
- 1/2 teaspoon Dijon mustard
- 3/4 cup vegetable or other neutral-flavored oil
- 1 teaspoon cider vinegar
- 1-1 1/2 teaspoon lemon juice
For the mayonnaise:
- Whisk the egg yolk with the mustard, add oil drop by drop at first, whisking continuously until emulsion forms, drizzle in rest of the oil continuing to whisk until oil is fully incorporated.
- Whisk in vinegar and lemon juice, taste and add salt as desired.
For the slaw:
Mix the vegetables and the herbs together, add the mayonnaise and mustard and mix well to incorporate.
This recipe is from the website Center for Urban Education about Sustainable Agriculture. www.cuesa.org.